Flour-free Honey Chestnut Cake
Overview
I once used chestnuts to deduce jackfruit cores, but now, after receiving a pack of Qianxi chestnuts, I started to deduce chestnuts from jackfruit cores. There are actually quite a lot of cakes about chestnuts. After searching, there are a lot of them, and they are all extremely exquisite. However, what I was thinking about was the roughness of the once powderless jackfruit core cake. There are many chestnut cakes, but there seems to be no cake made purely from chestnut flour. So I slightly adjusted the past flour-free jackfruit core cake and transformed it into a chestnut version of flour-free cake. A quick way to make muffins, it just takes a little time to steam and peel the chestnuts. Chestnuts are very fragrant, and when broken into powder, the aroma is overwhelming and makes people salivate. The baked chestnut cake swelled higher than expected. The surface looked like a stone polished by time. When broken open, the inside was moist and soft. It has a faint honey taste, which seems to be pretty good. . . .
Tags
Ingredients
Steps
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Ingredients: 160g cooked chestnut meat, 60g milk, 1 egg, 20g raisins, 20g honey, 20g corn oil, 0.5g baking soda, 2g baking powder
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Cut 200 grams of chestnuts into slices and steam them in a steamer.
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Remove the shell,
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Chop it into pieces and blend in a food processor,
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into powder form.
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Pour eggs, milk, and oil into a large bowl and stir evenly.
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Add half of the chestnut powder and honey and mix well.
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Pour in the remaining chestnut puree and mix well.
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Add raisins, baking soda, baking powder,
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Mix well.
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Put it into a paper cup,
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Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 25 minutes.
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The surface is golden brown and comes out of the oven.
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Unmold immediately.
